Description
Spinach Mushroom Alfredo Ravioli is a comforting homemade pasta dish featuring delicate ravioli filled with sautéed spinach and mushrooms, served with a rich and creamy Alfredo sauce. This recipe walks you through making fresh pasta dough, preparing the flavorful filling, and creating a luscious sauce, resulting in a satisfying and elegant Italian meal perfect for family dinners or special occasions.
Ingredients
Scale
Pasta Dough
- 2 cups all-purpose flour, plus more for dusting
- 3 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Filling
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 8 ounces cremini mushrooms, sliced
- 5 ounces fresh spinach, roughly chopped
- 1/4 cup grated Parmesan cheese
- 1/4 cup ricotta cheese
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
- Pinch of nutmeg
Alfredo Sauce
- 1/2 cup (1 stick) unsalted butter
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated Parmesan cheese, plus more for serving
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
- Pinch of nutmeg
Instructions
- Prepare the pasta dough: In a large bowl, whisk together the flour and salt. Make a well in the center of the flour mixture, then crack the eggs into the well and add the olive oil. Use a fork to gradually incorporate the flour from the edges until a shaggy dough forms.
- Knead the dough: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Adjust with flour or water if needed. Form into a ball, wrap tightly in plastic wrap, and let rest at room temperature for 30 minutes to 1 hour.
- Cook the filling: Heat olive oil in a large skillet over medium heat. Add finely chopped shallot and cook until softened, about 3-5 minutes. Add sliced mushrooms and cook for 8-10 minutes until tender, stirring occasionally.
- Add spinach and garlic: Stir in chopped spinach and cook until wilted, about 2-3 minutes. Add minced garlic and cook for 1 minute until fragrant. Season with salt, pepper, and a pinch of nutmeg. Remove from heat and let cool slightly.
- Mix filling cheeses: Transfer the spinach mushroom mixture to a bowl. Mix in grated Parmesan and ricotta cheese well. Taste and adjust seasoning if necessary.
- Roll out dough: Divide dough in half, keep one half wrapped. Roll out the other half as thinly as possible on a floured surface or with a pasta machine using progressively thinner settings until very thin (usually setting 6 or 7).
- Cut and fill ravioli: Cut dough into squares or circles using a ravioli cutter or knife. Place about 1 teaspoon of filling in the center of each piece. Brush edges with water or egg wash, fold over to seal, press edges firmly removing air pockets, and crimp edges with a fork.
- Prepare ravioli for cooking or storage: Place assembled ravioli on a floured baking sheet. For freezing, freeze on the tray for 30 minutes then transfer to a freezer bag or container, storing up to 2-3 months.
- Make Alfredo sauce: In a large saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Pour in heavy cream, bring to a simmer, and reduce heat to low. Simmer 5-7 minutes until slightly thickened, stirring occasionally.
- Finish sauce: Remove sauce from heat, stir in Parmesan cheese until smooth. Season with salt, pepper, and a pinch of nutmeg. Keep warm over low heat and thin with milk or cream if it becomes too thick.
- Cook ravioli: Bring a large pot of salted water to a rolling boil. Drop ravioli in batches, cooking 3-5 minutes or until they float and are tender. Use a slotted spoon to remove and drain well.
- Toss with sauce and serve: Gently toss cooked ravioli in the Alfredo sauce to coat evenly. Serve immediately, garnished with extra Parmesan cheese, chopped fresh parsley, or a drizzle of olive oil.
Notes
- Ensure the dough is rolled out very thin to avoid thick pasta which can become tough.
- Do not overfill ravioli to prevent bursting during cooking.
- Use a fork or crimper to seal edges well to keep filling secure.
- If freezing ravioli, freeze first on a sheet before storing in bags to prevent sticking together.
- Adjust nutmeg quantity carefully; it adds warmth without overpowering.
- Fresh ravioli cooks quickly, so watch closely to avoid overcooking.
- Leftover Alfredo sauce can be stored in the refrigerator for up to 3 days and reheated gently.
